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Veggies: Vegetable Vinaigrette

Source of Recipe

Cheryl


List of Ingredients

1/4 cup red wine vinegar
1 1/2 teaspoon Dijon Mustard
1 teaspoon salt
1/4 teaspoon pepper
crushed garlic to your taste
1/8 teaspoon basil crushed
1/2 cup olive oil
3 cups cauliflower(Cauliflower can be par-boiled
for 3 minutes to soften)
1 - 20 ounce can chickpeas drained.
1 can artichoke hearts
2 cups button mushrooms
1 cup carrot
1 cup chopped red pepper
1 cup pitted ripe olives
lettuce and parsley (opt)



Recipe

In a small bowl mix vinegar, mustard, garlic, salt, pepper, and basil. Whisk in oil. Set aside. In a large bowl toss the rest of ingredients except the lettuce and parsley. Add dressing and toss to coat. Cover and let marinate for 6 hours or overnight- stirring occasionally. Line a bowl with lettuce put in salad. Garnish with parsley.